Friday, February 17, 2006

Warrantless Wiretaps..Sauerbraten w/ Gingersnap Gravy

Ah aint to shur bout this here warrantless wiretap & eavesdrop stuff. Bein an ol Military man I can shurly see the need fur this sort a intelligence gatherin, I mean after all...we gotta protect our country fur shur, but on t'other hand, I ain't so shur bout my own privacy. I don't want no one a listenin in when I tells my woman what I'm gonna do to her that night or when I tell my buddy Bubba bout the money I made under the table that day, ya no what I mean. If'n there was someway I cood be absolootly shur that they was a listenin only ta the terrorists...well, I guesses I cood probly be purswaded it twas OK.....nuff fur some real good eatin....................Good German Sauerbraten is a real treat…unless its too…well sour. This recipe from my German grandmother eliminates that potential problem. Originally, sauerbraten was made from the tougher and more sinewy cuts of Venison, usually from the neck area. It took many days to marinade and soften the meat so it became edible. Usually a vinegar base marinade was used and if done incorrectly led to a very sour sauerbraten, something not everyone enjoys. This recipe uses CRANBERRY JUICE as a marinade! The sweeter cranberry juice will soften the meat just as well and will result in a sweeter, tastier gravy.

Sauerbraten with Gingersnap gravy.

The first marinade:

4 to 6 pound trimmed rump roast, venison or beef.
1 large onion, sliced
1 large bottle of cranberry juice.
8 cloves
4 peppercorns
1 Tablespoon pickling spices
2 celery tops
Kosher or regular salt
1 large carrot cut into chunks.

Crosscut (against the grain) the roast into two pieces. Rub well with salt. Combine all the remaining ingredients and bring to a boil, lower heat and simmer for about 5 minutes. Remove from heat and let cool. Place the roast pieces into the marinade, cover and refrigerate for 3 to 5 days, turning meat twice a day. Remove meat, pat very dry and set aside. Discard all of the first marinade.

Second marinade:

1 Large bottle of cranberry juice
2 sliced carrots
2-3 quarts water
½ cup white vinegar
1 Tablespoon pickling spices
1 bay leaf
8 new cloves

Combine all ingredients and bring to a boil for about 20 minutes. Remove from heat, let cool and strain out and discard the harder ingredients. Set aside.

Cooking process and gingersnap gravy:

10 to 12 Gingersnap cookies, finely crushed
2 sticks of margarine
1 tsp Kitchen Bouquet
1 medium onion, sliced
1 package of extra wide egg noodles
Olive Oil
Garlic Powder (if desired)

In a large Dutch oven or pot, brown the meat well on all sides in 1 stick of margarine over medium to medium high heat. Remove meat, set aside. Add the sliced onions to the remaining margarine and drippings, adding a little more margarine if necessary. Cook until golden brown. Return the meat and the marinade to the browned onions, bring to a boil, lower heat and cook until meat is fork tender or toyour desired tenderness. Carefully remove the meat and set aside.

Bring marinade back to boiling. While stirring constantly, add the crushed gingersnap cookies, the remaining margarine and the Kitchen Bouquet and cook to your desired thickness and consistency. To thicken further, add a cornstarch and cold water mix to the boiling gravy.

Slice meat and serve with the gravy over extra wide egg noodles that have been cooked to package directions and very lightly fried in olive oil and garlic powder to taste.